San Francisco Meals Truck Occasion Off the Grid Reopens at Fort Mason with New Pop-Ups Promoting Oysters, Wine, and Extra

The onset of spring means a shift toward warmer weather and blooming flowers, and while we’re not quite done with the storms, the rain should stop on Friday, just in time for another spring tradition: the launch of Season 13 of Off the Grid at Fort Mason. Of course, there will be a mix of new and returning food trucks for the Friday Night Series, along with cocktail and wine bars, live music and DJs, and a new reason to get excited about the food and drink at the weekly event. This year, Off the Grid is reintroducing pop-ups—for the first time since 2019—with a standout pop-up projects section designed to highlight 16 pop-ups from across the Bay Area, including Edith’s Pie, Junk Mail, and Musubi, among others , Bolita, Rocky Island Oyster Co. and La Cocina.

Edith’s cake

It’s been a rough couple of years for the food truck-centric event, with the 2020 season being canceled due to COVID, followed by 2021 when Off the Grid took the year off – but 2022 saw the group come back with a host of events in the whole city. “Coming back this year, we really wanted to put a lot of momentum and purpose behind it,” says Lex Scala, president of Off the Grid. “And that’s where the pop-up project came from.”

Scala and her team found a number of pop-ups across the Bay Area for the new section, and she’s pleased they’ve made more connections with food manufacturers outside of San Francisco to bring to Fort Mason. Junk Mail Musubi brings its over-the-top spam Musubis with ingredients like Flamin’ Hot Cheetos; Edith’s Pie, which is in the process of completing its permanent Oakland location, will serve a selection of sweet and savory pies; Eko Kitchen presents Chef Simileoluwa Adebajo’s Nigerian cuisine; Street Stix serves Asian street food like lumpia and shrimp balls; Meanwhile, Fish & Bonez serves tacos and Cali-Mex fare. La Cocina will also have a space to showcase a rotating mix of chefs from their incubator program in the pop-up area.

Fish & Bone

Rocky Island oysters

Scala was also thrilled to announce Off the Grid’s new addition to oysters, with the arrival of Richmond’s Rocky Island Oyster Co., which will also have caviar on hand should groups feel like splurging on an indulgent add-on. Kivelstadt Cellars Wine Bar will also be on-site with some refreshments including a canned Chardonnay that will be exclusive to Off the Grid – “I can’t wait to bring these two together,” says Scala.

The pop-up initiative is just another way for Off the Grid to bring together a variety of different kitchens and chefs and bring their food to new audiences. After 13 seasons of Off the Grid, Scala is proud to watch chefs as they’ve grown their food truck businesses over the years, whether that’s by expanding their fleet or moving to permanent restaurants across the Bay Area. Now it’s time to add a new class of pop-ups for attendees to enjoy. “At the end of the day,” says Scala, “our mission is to find the best of the best, create exceptional events, be part of those creators’ journeys, and watch them grow.”

Off the Grid: Fort Mason Center (2 Marina Blvd) debuts Friday, March 24 from 5 p.m. to 10 p.m. The season continues every Friday through June 23rd.

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